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1
Q59193343-B681D5C4-1BE4-4DC9-826E-12F1CB96D029
Q59193343-B681D5C4-1BE4-4DC9-826E-12F1CB96D029
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59193343-B681D5C4-1BE4-4DC9-826E-12F1CB96D029
Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber
P50
Q59193343-B681D5C4-1BE4-4DC9-826E-12F1CB96D029
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59193343-B681D5C4-1BE4-4DC9-826E-12F1CB96D029
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
a124241e90a1de5f4ce775f2367e8442b4bf592e
P1545
5
http://www.w3.org/2001/XMLSchema#string
P50
José Angel Pérez-Alvarez